Orange-Balsamic Shrimp Pasta
Orange-Balsamic Shrimp Pasta is sautéed shrimp, coated in a spicy and tangy citrus sauce that is out of this world! This easy recipe comes together in only 25 minutes, perfect for dinner on a busy weeknight or any night!
Servings: 6
Ingredients
- 12 ounces thin spaghetti
- 1 pound medium raw shrimp , peeled and deveined, thawed
- 3 teaspoons cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup golden balsamic vinegar
- 2 cups orange juice
- 6 cloves garlic , minced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter , divided
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of water to boil; cook pasta until al dente according to package directions. Drain and set aside.
- In the meantime, pat all the shrimp dry.
- In a large bowl, add the cornstarch, red pepper flakes, cayenne, salt, and pepper. Whisk in the balsamic vinegar until the cornstarch is completely dissolved. Whisk in the orange juice and garlic. Set aside.
- Warm olive oil and 1 tablespoon of the butter in a large stainless steel pan over medium-high heat. Add shrimp to the pan in a single layer as best you can; sear for 1 minute. With tongs, flip them over and cook for another 1-2 minutes until shrimp are mostly pink and cooked through. With a slotted spoon, transfer shrimp to a warming plate.
- Add orange juice mixture to the pan and increase heat to high; bring to a simmer and cook for about 1 minute to thicken slightly.
- Stir in the remaining tablespoon of butter, the cooked pasta, cooked shrimp, and parsley. Toss to coat.
- Serve in individual bowls right away and enjoy!
Video
Nutrition
Calories: 400kcal | Carbohydrates: 56g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 201mg | Sodium: 986mg | Potassium: 394mg | Fiber: 2g | Sugar: 11g | Vitamin A: 535IU | Vitamin C: 49mg | Calcium: 143mg | Iron: 3mg